Moroccan Meatball Tagine

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12 Ingredients

Number of servings

2 small onions, finely chopped
2tablespoons raisins
750grams minced beef
1tablespoons tomato purée
3teaspoons curry powder
3tablespoons olive oil
1/2teaspoons ground cinnamon
625grams can chopped tomatoes
1/2 lemon, juiced
2 celery sticks, thickly sliced
2 zucchini, roughly chopped
175grams frozen peas

Nutrition per serving

33% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Mix together half the onions, the raisins, minced beef, tomato purée and curry powder in a bowl. Using your hands, knead to combine the mixture evenly. Form the mixture into 24 meatballs.

Step 2 of 4

Heat 1 tablespoon of the oil in a saucepan, add the meatballs, in small batches, and cook until browned all over. Tip out the excess fat and put all the meatballs in the pan. Add the cinnamon, tomatoes and lemon juice, cover and simmer gently for 25 minutes until the meatballs are cooked.

Step 3 of 4

Meanwhile, heat the remaining oil in a large frying pan, add the celery and zucchini and cook until soft and starting to brown. Add the peas and cook for a further 5 minutes until the peas are tender.

Step 4 of 4

Stir the zucchini mixture into the meatball mixture just before serving.